Ingredients
- 10 to 15 cloves garlic, peeled and roughly chopped
- 1/2 cup basil leaves, roughly chopped
- 1 small sprig rosemary, leaves stripped and roughly chopped
- 2 medium sage leaves, roughly chopped
- Pinch chili flakes
- Salt
- 3/4 cup extra-virgin olive oil
- 1 loaf bread
- Grated Parmesan, optional
- Mozzarella cheese, optional
Directions
Preheat the oven to 500 degrees F.
In a blender, combine the garlic, basil, rosemary, sage, chili flakes, and a pinch of salt and puree. With the blender running, slowly drizzle in the olive oil.
Slice the bread into 1/2-inch thick slices and place on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.
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Read all 18 reviews
By maureen.lane_11...
EAST RUTHERORD, NJ
on June 24, 2009
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This is a favorite recipe that is asked for time and time again. Wonderful flavor. The best thing is that it freezes like a dream. So if you have basil left over, pour it all into a blender, puree and let defrost at room temperature. Comes out great months later! I use pinches of dried rosemary and sage for convenience-its just as good!
By bigpapaluzz_116...
Stamford, CT
on February 14, 2009
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Easy to make and was very good garlic bread!!
By auzzie mom
Macleay Island ...
on June 12, 2007
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the wonderful aroma and fab. taste
Read all 18 reviews